The funny thing about this recipe is that the first time I tried making Blackberry Clafoutis, my brother walked in, looked at the mixture in the bowl and asked what it was. Commence the various pronunciations of “clafoutis” for the next 15 minutes. It made a person almost wish that French classes in high school had been on the chosen agenda instead of Spanish and German, respectively.

The best way I could describe it was that it was a mix between a dutch pancake and a baked pudding. This can be enjoyed while it is still warm or when it’s room temperature. The thought is to drizzle it with fresh cream or even ice cream when it’s nice and hot.



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